Pumpkin Chocolate Chip Cookies Recipe

Name: Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups pumpkin (I used Libby's); ½ cup butter (room temp.); 1 egg; ¾ cup brown sugar; ¾ cup sugar; 1 teaspoon vanilla; 2 ½ cups flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon ground cloves; 1 12-2 cups chocolate chips

Servings: persons

1 ½ cups pumpkin (I used Libby's)
½ cup butter (room temp.)
1 egg
¾ cup brown sugar
¾ cup sugar
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
1 12-2 cups chocolate chips

1
Pre heat oven to 350 degrees.
2
In a large bowl cream together butter and sugars, add the egg and then the pumpkin and vanilla, mix until well blended.
3
In a seperate bowl sift together dry ingredient; flour, baking soda, cinnamon, nutmeg, cloves and salt.
4
Slowly stir the dry ingredients into the pumkin mixture until well blended but don't over mix, add desired amount of chocolate chips.
5
Drop dough into cookie sheet and bake for 14 minutes, cool on sheet for 2 minutes Do not let the cookies brown they will be over baked.
6
Cookies should be slightly crisp on the outside and moist on the inside.
7
Taste great served warm or the next day.
8
Can't say how they would be on day 3, they've never lasted that long.

957

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups pumpkin (I used Libby's), ½ cup butter (room temp.), 1 egg, ¾ cup brown sugar, and more.

Yes, Pumpkin Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions